Arthur Zampaglione's Rustic Meat Sauce

Recipe Ingredients

4 tablespoons	60ml	Butter
1/8 cup	29ml	Olive oil
2		Celery - minced
3		Carrots - minced
1 1/2		Onions - minced (medium)
4		Fresh bay leaves
1/2 lb	227g / 8oz	Ground veal
1/2 lb	227g / 8oz	Ground pork
4 cups	948ml	Stewed tomatoes - with juice
1 cup	237ml	White wine
1/2 lb	227g / 8oz	Beef stewing meat - cut into 1-inch chunks
1/2 lb	227g / 8oz	Pork - cut into 1-inch chunks
1/2 lb	227g / 8oz	Sweet Italian sausage - skin and fennel seeds removed
		Salt and ground black pepper - to taste
1/4 cup	23g / 0.8oz	Italian parsley - minced
1 lb	454g / 16oz	White mushrooms - cut into wafer-thin slices
		Parmesan cheese - for garnish

Recipe Instructions

Melt butter with the olive oil over high heat. Add celery, carrot, onion and bay leaves, and saute over medium high heat for 5 minutes Reduce heat to medium low, add ground veal and pork, and simmer with vegetables, 7 minutes. Add tomatoes and their juice, cook uncovered for 15 minutes.

Add the wine, the chunked beef and pork and the sausage, and cook uncovered for 30 minutes, stirring frequently. Adjust the seasoning with salt and ground black pepper. Add the mushrooms and parsley and toss Serve immediately over soft polenta, with grated Parmesan on the side.

Source:
Cook's Illustrated, Mar./Apr. 1994, Page 26.

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